20-Minute Egg Roll in a Bowl with Ground Pork
This 20-minute egg roll in a bowl features browned ground pork, ginger-garlic slaw, and a savory soy-sesame sauce for a delicious, low carb dinner alternative.
If you are craving the savory, umami-rich flavors of a stir-fry without the hassle of folding wrappers, this egg roll in a bowl is your new weeknight hero. It delivers all the crunch and spice of a classic takeout appetizer in a single skillet, making it an incredibly easy egg roll in a bowl for busy evenings.
This recipe is naturally a low carb egg roll bowl, relying on a mountain of shredded cabbage and carrots rather than heavy starches. By browning the pork until it's truly caramelized and wilting the slaw just enough to retain some texture, you get a satisfying meal that feels indulgent but leaves you feeling light.
The secret is in the garnish. While the pork and cabbage provide the base, the crispy wonton crumble and fresh scallions on top mimic that essential fried shell texture. It’s fast, punchy, and infinitely better than anything coming out of a cardboard container.
Ingredients
The Base
- 1 lb (450g) ground pork
- 1 tbsp toasted sesame oil
- 1 bag (14 oz / 400g) coleslaw mix (shredded cabbage and carrots)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup thinly sliced scallions, white and green parts separated
The Sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili garlic sauce
- 1/2 tsp ground black pepper
The Toppings
- 1/4 cup wonton strips, crushed
- Toasted sesame seeds
- Optional: Spicy mayo drizzle (kewpie mayo + sriracha)
Instructions
- 1
Brown the pork in a large skillet or wok over medium-high heat, breaking it into small crumbles with a wooden spoon, until no pink remains and edges are crispy (about 6-8 minutes).
- 2
Drain any excess fat from the pan, leaving about a tablespoon for flavor.
- 3
Stir in the white parts of the scallions, minced garlic, and grated ginger; cook for 1 minute until fragrant but not browned.
- 4
Add the entire bag of coleslaw mix to the skillet and toss well with the pork to combine.
- 5
Pour in the soy sauce, rice vinegar, sriracha, and black pepper, stirring constantly to coat the vegetables.
- 6
Sauté for 3-5 minutes, just until the cabbage has wilted and softened but still retains a slight crunch.
- 7
Remove from heat and stir in the toasted sesame oil and half of the green scallion tops.
- 8
Divide into bowls and top generously with crushed wonton strips, remaining scallions, and sesame seeds.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 315 kcal
- Protein
- 21 g
- Carbs
- 9 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 580 mg
Tips
- → Don't overcook the cabbage. You want it 'al dente'—limp cabbage turns the bowl watery and loses that signature egg roll texture.
- → For maximum flavor, let the pork sit undisturbed in the pan for 2 minutes before breaking it up to achieve a deep brown sear.
- → If you want to keep this strictly Keto, swap the wonton strips for crushed pork rinds to maintain that essential crunch.
FAQ
Can I use ground turkey instead of pork?
Absolutely. Ground turkey or chicken works well, though they are leaner. You may need to add an extra teaspoon of oil to the pan when browning to prevent sticking.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium heat to avoid the cabbage becoming too mushy in the microwave.
Why does my egg roll in a bowl have too much liquid at the bottom?
This usually happens if the cabbage is overcooked or if the heat was too low. Cook on medium-high to evaporate moisture quickly, and serve immediately once the cabbage wilts.
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